Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Platesetter question
Options
victor1
Posts: 225
Curious, what is the baking difference between putting a pizza on the platesetter or removing the platesetter and placing the stone on the rack? Thanks in advance.
Comments
-
victor1 said:Curious, what is the baking difference between putting a pizza on the platesetter or removing the platesetter and placing the stone on the rack? Thanks in advance.
-
With the platesetter you are getting more distance and ceramic mass between the fire and bottom of the pizza stone. That helps prevent from the bottom burning or cooking too quick.Steve
Outside of Appleton, WI - MBGE, LBGE -
You need to have spacers between the platesetter and the pizza stone or you will burn the bottom of your pie before the toppings are done.You can use BGE green feet, 1" copper plumming elbows, or firebricks.Fire bricks come in different thicknesses.You can find them at building supply or wood stove dealers.
You can use corn meal on your pizza peel or parchment paper to slide your pie from the peel to the stone.
See link below
http://i269.photobucket.com/albums/jj75/wings55_album/P1010089.jpg
http://i269.photobucket.com/albums/jj75/wings55_album/P1010090.jpg
-
Here are my copper spacers btwSteve
Outside of Appleton, WI - MBGE, LBGE -
-
IF you need to put a spacer between the ps and the stone then why when i go to a pizza place with a wood burning pizza oven they put the pizza on the deck of there oven were the temp is close to 600 ?Trenton ON 1 mbge for now
-
I do plate setter legs up, rack, then pizza stone....or steel pizza pan in my case.
LBGE
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer
-
cook861 said:IF you need to put a spacer between the ps and the stone then why when i go to a pizza place with a wood burning pizza oven they put the pizza on the deck of there oven were the temp is close to 600 ?They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
cook861 said:IF you need to put a spacer between the ps and the stone then why when i go to a pizza place with a wood burning pizza oven they put the pizza on the deck of there oven were the temp is close to 600 ?
Is their oven fired from underneath by wood or does the fire share the same space as the cooking area?I cook. I eat. I repeat. Thornville, Ohio -
For a pizza oven to hold 600°, there has to be a spot where the temperature is significantly higher. The flame isn't 600° whether gas or wood. If fired from underneath, the stones are usually 2" or more thick. If fired from the same space (wood fire), distance tempers the temperature. In either case, in our egg world, the plate setter with spacer acts as a buffer just like the thick stone or just like distance from fire.I cook. I eat. I repeat. Thornville, Ohio
-
Ovens I've seen have fire on same level as deck at the rear.
-
Here is my set up...
Platesetter legs up, grid, pizza Q at 550/575 dome. I cook my pizza on a screen for the first five minutes then slide it directly to to the stone until the crust looks like the top of a loaf of bread spinning every 3 minutes.Charlotte, Michigan XL BGE -
Grillmagic said:Here is my set up... Platesetter legs up, grid, pizza Q at 550/575 dome. I cook my pizza on a screen for the first five minutes then slide it directly to to the stone until the crust looks like the top of a loaf of bread spinning every 3 minutes.XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
-
It's called the Pizza Que from Williams & Sonoma...
Chuck King
Dimondale Michigan
Charlotte, Michigan XL BGE -
-
Awesome looking pizza's grillmagic.
-
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum